Chicago Style Deep Dish Pizza Recipe
Thick and buttery pizza crust loaded with cheese and sauce. Better serve with a knife and fork!
Prep Time 20 minutes
Cook Time 40 minutes
Rising time 2 hours
Total Time 3 hours
Servings 8 pieces
- 2 1/4 teaspoons yeast
- 2 teaspoons sugar white or brown divided
- 1 1/4 cups 115 Degree F water
- 2 tablespoons butter melted
- 3 cups all-purpose flour plus more for rolling
- 3 tablespoon butter softened
- 4 cups shredded mozzarella cheese
- 2 cups pizza sauce
- 4 tablespoons grated parmesan cheese
Combine yeast, 1 teaspoon of sugar and water [1 1/4 cups] in a small bowl and mix to combine. Set aside.
Combine flour [3 cups] and the remaining 1 teaspoon of brown sugar in a mixing bowl. Use the dough hook on a stand mixer if available.
Once the yeast mixture is foamy on the top, add the melted butter [2 tablespoons] and mix to combine.
Add the yeast mixture to the flour and mix on medium speed until the dough is smooth and elastic. If not using a mixer, knead the dough by hand until smooth and elastic.
Set dough aside and allow to rise for at least one hour.
Roll the dough out into a large rectangle and cover with softened butter [3 tablespoons].
Roll the dough into a log starting at one of the long sides.
Cut the log into two equal pieces and roll into balls.
Cover the dough and allow to rest until doubled in size again.
Preheat an oven to 425⁰F.
Prepare two 8 to 9-inch square or round baking pans by lightly coating with oil or baking spray.
Roll each ball into a 12-inch square or circle and move into the prepared pans.
Press the dough into the corners and up the sides of the pans.
Cover each pizza with 2 cups of shredded mozzarella cheese.
Cover cheese with toppings, optional.
Cover each pizza with 1 cup of pizza sauce.
Top pizza sauce with 2 tablespoons of grated parmesan cheese on each pizza.
Put the pizza into the preheated 425⁰F oven and bake for 35 to 40 minutes or until the crust has turned brown.
Allow the pizza to cool 10 minutes before cutting into pieces.
Nutritional data provided is a rough guidance and is for a cheese deep dish pizza, no additional toppings included.
If not using the dough within 2 hours place into the refrigerator and use within 4 days.
Pizza dough balls can be frozen tightly sealed in a freezer container for up to 3 months. Allow to thaw completely and rise until doubled in size before using it.
Serving: 14-inch X 4-inch piece | Calories: 442kcal | Carbohydrates: 43g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 775mg | Potassium: 328mg | Fiber: 3g | Sugar: 4g | Vitamin A: 884IU | Vitamin C: 4mg | Calcium: 327mg | Iron: 3mg